The dish Chu Chee chickencurry is a dish adapted from the Asian restaurant Wagamamas. Wagamamas is such a cool place it’s where myself and two of my best pals used to meet up for food straight after work before those two lovely ladies Lorna and Naomi left me for Australia
think Wagamama with a slice of neon fun. In fact everything from the prawn crackers to the spice pastes in the curry is homemade which gives all the food a fresher taste and a depth of flavour you wouldn’t expect from your average London Thai place
In comparison to Wagamama's famous Katsu this just doesn't compare. So for starters we opted for some Thai Spicy Prawn Crackers which honestly are the best I've EVER tasted
More recently – and exotically – Wagamama, Yo. ‘’Shrimp’’ is used in the American sense, ie big, plump prawns, sort of mini sea-beasts, and they are cooked in crispy tempura and served with a coat of spicy Thai Sriracha aioli
The one at Wagamamas always goes down a treat. I chopped up the Chicken Breasts into quite large chunks and once I'd reduced the heat, I added it to the mixture
We Don't Live Near Wagamama SoupI'm a big fan of coconut based curries, I love Thai food but I tend to shy away from it unless I know for sure that it's not made with a fish sauce, as so much Thai food is
